A deliciously comforting dessert with seasonally spiced dense sponge cobbler over rich roasted fruit.
The fruit layer
- 4 plums, de-stoned and quartered
- 2 large apples, chopped into 2cm pieces
- 120g blueberries
- 45g sugar
- 2 tablespoons cornflour
- 1/2 teaspoon ground cinnamon
- 150g self-raising flour /gluten-free if needed
- 1/4 tsp xanthan gum – use if using gluten-free flour
- 50g desiccated coconut
- 125g dark soft brown sugar
- 80ml unsweetened plant-based milk
- 1 tablespoon apple cider vinegar
- 135g vegan butter and some for greasing the oven dish
- 2 teaspoon ground ginger
- 1 teaspoon mixed spice
- ½ teaspoon ground cinnamon
- 3 tablespoons black treacle
- Grease the oven dish with butter. Preheat the oven to 185°C.
- In a small bowl mix the apple cider vinegar and unsweetened plant-based milk together, then set to one-side. This should curdle slightly.
- Core and chop the apples into roughly 2cm cubes, quarter the plums and remove the stones.
- Place all the fruit into a large bowl, sprinkle over the cornflour, sugar and cinnamon and cover all the fruit. Then transfer this into the oven dish along with any loose cornflour/sugar mix and even out the fruit in the dish.
- To make the cobbles add the butter, sugar and black treacle into a mixing bowl or food mixer and mix until creamed together. Add the flour, all the spices and lightly stir through before adding the mix of apple cider vinegar and plant-based milk. Stir until completely combined.
- Once the cobbler mix is combined, use a medium serving spoon to dollop the mixture in mounds over the fruit, leaving a small amount of space between each dollop of cobble mix.
- Place the parkin roasted fruit cobbler in the centre of the oven and bake for 40 to 45 minutes, until the fruit is soft and the cobbles are firm on the top.
- Remove from the oven and serve with hot custard, cream or ice cream or the parkin roasted fruit cobbler is equally enjoyable cool with a spoonful or 2 of yoghurt.
Serve either straight away or eat cool the next day or store in the fridge in an airtight container for up to 48 hours.